I did it you guys, I got out my instant pot out and created a recipe! When I first got this kitchen gadget last winter I was quite intimidated. I’ve only created this Pot Roast Instant Pot recipe for the blog and think I might have used it one other time besides that. Does anyone else jump back with the quick release?! It’s intense and I prefer to keep all body parts in tact. But, I am pulling up my big girl pants and going to get familiar with it.
There are a lot of things when it comes to living a healthy lifestyle that can be intimidating. It is scary stepping foot into a gym that you have never been before and if you are just starting out on your fitness journey. Not knowing what to expect or how to do something is down right intimidating. It is overwhelming walking into the grocery store and seeing the thousands of items to choose from and not knowing what exactly the best options are for you.
To get over these intimidating and scary ventures the best thing to do is to just do it and do it often. That is how I have gained my experience, knowledge and comfort level living a healthy life day in and day out. When I first started changing my eating and exercise habits years ago I had absolutely no idea what I was doing. Instead of not going for it because of how intimidating it was, I just went for it! The more doing I did the easier things got and the more I got into my groove of things.
If you are faced with anything intimidating in your life, could be as simple as using your instant pot, just go for it! Everyone starts somewhere and that meathead in the squat rack only cares about himself and not what you are doing. I can promise you that the more you practice and perform specific actions consistently like working out or cooking the easier it will become.
So, I am working on getting over my fear of cooking with my instant pot and it resulted in this delicious potato soup! I had this with salmon and asparagus last night and it was absolutely perfect. With the temps getting colder and colder each week this soup is the perfect side dish to any meal.
- 2lbs russet baking potatoes, peeled and cubed
- 6 pieces of bacon, chopped
- 1 yellow onion, chopped
- 4 cups chicken stock
- ¼ cup cassava flour
- ¼ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- optional: cheese of choice for garnish
- Press the saute function on your instant pot and when it reads HOT add the bacon pieces. Cook until desired amount of crispiness. Remove the bacon and place it on a paper towel lined plate leaving as much bacon grease in the pot as possible.
- Leaving the instant pot on saute, add the onion and cook until soft stirring occasionally. Add the potatoes and let saute for 5 minutes.
- Add the chicken stock, cassava flour and seasoning and mix well. Add the lid of the pressure cooker and press the pressure cook function and set it for 10 minutes. After the 10 minutes for a quick release.
- With an immersion blender, blend the potatoes. Stir in the bacon.
- Serve when hot with toppings of choice (I used Diaya Cheddar Cheese)